italian

Broccoli & Chicken Risotto

Molly Titcombe

• 3 min read
Broccoli & Chicken Risotto

Yield: 3-4

Total Cook Time: 40 minutes

Main Ingredients/Notes/Suggestions:

  • 4 tbsp butter (vegan or regular, olive oil works too)
  • 1 cup uncooked arborio rice
  • 2 cup broccoli florets
  • 1 cup rotisserie chicken, shredded
  • 6 cups stock and/or water (vegetable, chicken, chicken bouillon, seafood or water)
  • 1/3 cup white wine (can skip or try red, whatever you have)
  • 3 cloves garlic, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
  • 1 small onion or shallot (yellow or white, omit for LOW FODMAP)
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp dried parsley
  • 1 tbsp red pepper flakes (or less/none if spice isn’t your thing)
  • 1/4 cup parmesan or nutritional yeast (for diary free - it mimics parmesan)

Other Ingredient Options:

  • 1 cup asparagus, diced
  • 1 container mushroom (whatever your preference)
  • 1 cup peas (honestly, fuck peas)
  • Try a vegetable that needs to get used
  • Fresh or frozen shrimp (about 10-12)
  • Skip meat all together and make it vegetarian

Garnish Options (all optional)

  • Fresh parsley, chopped
  • Red pepper flakes
  • Shredded parmesan cheese
  • Fresh ground pepper

Instructions:

  1. Prep ingredients and in a small saucepan, heat stock over low heat.
  2. Over medium heat in a heavy bottom pan, melt butter. Sauté garlic and onion for a few minutes, until fragrant.
  3. Add arborio rice to the pan and stir constantly until lightly toasted. Once toasted add in wine and continually stir.
  4. Once the wine is absorbed, start to add roughly 1/2 cup stock at a time. Constantly stirring and letting the rice absorb the stock before adding more.
  5. After a few rounds of adding stock, combine the salt, pepper, dried parsley and red pepper flakes into the mixture.
  6. Half way through the stock, add broccoli (or vegetable of choice). Stir into the rice mixture. Continue to add and stir the stock into the rice.
  7. Once the rice is almost al dente, mix in the shredded rotisserie chicken and parmesan cheese.
  8. Once the rice has reached your desired texture, serve and top with optional garnishes.